• Food Science of Animal Resources
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• v.30 no.1
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• pp.55-61
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• 2010

Breakfast sausages containing 1, 2, 3, and 4% sea tangle powder (Lamina japonica) were prepared. No differences were found in moisture, protein, and fat contents among the control and treatments. However, the ash content increased with increasing amounts of sea tangle powder (p<0.05). The pH levels in the treated samples were lower than the control in both the meat batters and the breakfast sausages (p<0.05). The $L^*$ and $a^*$ values of the meat batters and breakfast sausages were decreased by the addition of the sea tangle powder, and the control had the highest $b^*$ value (p<0.05). The added sea tangle powder improved cooking loss and improved emulsion stability. The T4 sample (containing 4% sea tangle powder) was shown to have the lowest cooking loss and water loss (p<0.05). The hardness, gumminess, and chewiness of the treatments increased compared to the control due to the presence of dietary fibers in the sea tangle. In the sensory evaluations, the 1% sea tangle powder treatment received a lower color score, but received significantly higher scores for flavor, tenderness, and juiciness (p<0.05). Collectively, the breakfast sausage containing 1% sea tangle powder was determined to have the highest overall acceptability. Altogether, the best results, in terms of physicochemical and sensory properties, were obtained for the breakfast sausage containing 1% sea tangle powder.

• Korean Journal of Community Nutrition
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• v.12 no.6
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• pp.752-760
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• 2007

Inadequate nutritional status of pregnancy can cause underweight and premature birth, undergrowth and deliverance of physically and mentally defected babyies. The purpose of this study is to provide guidelines for preventing preterm delivery in the aspect of nutritional factors. The nutrient intakes were compared between a preterm delivery group and a normal term delivery group to recognize risk factors of preterm delivery. The results obtained are summarized as follows. The pregnancy period was statistically longer in the normal term group (p<0.0001). Weight increase was statistically higher in the normal term group (p<0.0001). Calories (p<0.05), carbohydrates (p<0.0005), dietary fibers (p<0.0001), potassium (p<0.0005), vitamin $B_1$ (p<0.0005), vitamin $B_6$ (p<0.05), vitamin C (p<0.0001), and folic acid (p<0.05) intakes were statistically higher in the normal term group. Nutrient density of vitamin $B_1$ (p<0.05) and vitamin C (p<0.0001) in the normal term group was statistically higher. Nutrient adequacy ratio of zinc (p<0.05), vitamin $B_1$ (p<0.05) and folic acid (p<0.05) were statistically higher in the normal term group. Index of Nutritional Quality of vitamin $B_1$ (p<0.05) and vitamin C (p<0.0001) were statistically higher in the normal term group. In this study, the normal term delivery showed higher intakes of calories, carbohydrates, dietary fiber, crude fiber, potassium, vitamin $B_1$, vitamin $B_6$ vitamin C and folic acid than the preterm delivery group. Deficiencies in various nutrients may lead to preterm delivery, therefore, balanced nutrient intake is recommended to prevent preterm delivery.

• Journal of Nutrition and Health
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• v.35 no.9
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• pp.912-918
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• 2002

In nature, two different types of fructose polymers (fructan) are generally found in dietary fibers; these are the fructose homopolymers levan, which is of high molecular weight and is $\beta$-(2,6)-linked, and inulin, which is of low molecular weight and is $\beta$-(2,1)-linked. The effects of levan and inulin on the intestinal physiology of rats were compared. Sprague Dawley rats were fed one of three diets for 3 weeks: a control diet, a basal diet containing 7% of levan, and a basal diet containing 7% of inulin. Cecal enlargement, together with the lowering of cecal pH, occurred in rats fed on the levan and inulin diets (p < 0.05). The levan and inulin diets resulted in a two-fold increase in the amount of short-chain fatty acids in the cecum, when compared to the control diet. The number of total microbes and of lactic acid-producing bacteria in the feces were higher in rats fed the fructan diets than those in rats fed control diet (p < 0.05). The levan diet also significantly increased the cecal $\alpha$-galactosidase activity by 3.8-fold, when compared to the control diet, indicating that levan stimulated the growth of Bifidobacteria in the cecum. These results show that the intake of levan and inulin stimulated the growth of lactic acid-producing bacteria in the cecum and thereby improved intestinal conditions in rats. (Korean J Nutrition 35(9) : 912~918,2002)

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.782-793
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• 2005

This study investigated the effect of $2\%$ addition of pectin and alginate on the Physicochemical and retrogradation Properties of Jeungpyun, a Korean traditional fermented rice cake. The volume of batters with alginate and Pectin was significantly larger than that of control. Jeungpyun samples with Pectin and alginate had a larger volume with uniform and smaller cell size. All samples showed largest foaming capability after second fermentation. Foaming capability of the control ($0\%$ addition of pectin and alginate) was significantly larger than that of the treated samples. The amount of reducing sugar tended to increase during fermentation but decreased after steaming, which was due to the increase in hydrolysis of starch. On the contrary, the content of free sugar was slightly decreased during fermentation but slightly increased after steaming. The control contained the largest amount of free sugar after steaming. The microstructure of starch particles after fermentation showed completely dispersed starch granules with air bubbles. After steaming, the structure was sponge-like in all samples. Samples with added alginate and pectin had significantly higher water binding capacity than those of the control. All samples showed noticeably increased solubility and swelling power at $70^{circ}C$ with the control being significantly lower than the treated samples. Retrogradation was measured with $\alpha$-amylase and the retrogradation process of the sample with added alginate and pectin proceeded slower than that of the control. The relative crystallinity was observed through X-ray diffraction method and samples with added alginate and pectin had smaller crystallinity and delayed retrogradation compared to the control. Thus, Jeungpyun with the addition of alginate and Pectin demonstrated improved functionality and dietary fiber addition effect. The storage period of was extended as the retrogradation rate was delayed by the addition of dietary fibers.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.431-440
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• 2015

This study was performed to evaluate the quality characteristics of sausages after addition of lentil and Opuntia ficus-indica ethanol extract. Seven sausages were prepared as follows : F0 (control), F1 (5% lentils), F2 (5% lentils + 1% Opuntia ficus-indica), F3 (5% lentils + 3% Opuntia ficus-indica), F4(10% lentils), F5 (10% lentils + 1% Opuntia ficus-indica), and F6 (10% lentils + 3% Opuntia ficus-indica). Addition of lentils increase dietary fiber and starch in sausage while lowering fat content. Starch is used in manufacturing sausage to stabilize and increase viscosity. Opuntia ficus-indica contains dietary fibers and therefore addition of it to sausage increases dietary fiber, much like lentil addition. Lightness decreased and yellowness increased in all treatments. Redness was lowered by lentil addition but enhanced by addition of Opuntia ficus-indica. Redness in F3 and F5 were similar with control. But, F5 was more similar with control in all colors. Addition of lentil and Opuntia ficus-indica improved texture in hardness, springiness, gumminess, and chewiness. In sensory evaluation, color was lowered but taste was heightened by adding lentil and Opuntia ficus-indica extract. From results of this study, we could conclude that addition of mixture of lentil and Opuntia ficus-indica made sausage low in fat, with high in dietary fibers and starch. In addition, texture was increased and taste was better. F5 had the most similar color to control. We found out the optimal amounts of the two ingredients, lentil and Opuntia ficus- indica extract, were 10% and 1%, respectively.

• Food Science and Preservation
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• v.15 no.3
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• pp.477-482
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• 2008

The quality characteristics of Goami by-product under the mixed enzyme treatment condition of $\alpha$-amylase and cellulase have been compared, and found the highest amount of soluble solids and reducing sugars at the $\alpha$-amylase treated group (A), and the contents revealed to show gradual decrease with the increase of cellulase content. The amounts of total dietary fiber and total sugars did not show large difference by both of enzyme concentration. The result of sugar analysis revealed the presence of all $G{\sim}G5$ in all treatment groups, and the content of malto-oligosaccharide recorded the highest content of 2,200 mg% at the $\alpha$-amylase treatment group (A). When the quality characteristic of the hydrolyzed powders manufactured by the optimum hydrolysis condition was compared, no significant color difference was found between samples. Among the contents of dietary fibers, insoluble dietary fiber was found to present in the lowest content of 6.95% at the Goami flour (GF) and the Goami by-product powder (GBPP) and Goami by-product hydrolysate powder (GBPHP) resulted the similar content around 14% and the highest soluble dietary fibers content was found in Goami by-product hydrolysate powder (GBPHP), which was followed by in the order of Goami by-product powder (GBPP) and Goami flour (GF), but the content variation was not large. The free amino acid was found to be highest in Goami by-product hydrolysate powder (GBPHP) followed by in the order of Goami by-product powder (GBPP) and Goami flour (GF). In the sugar analysis, the Goami by-product hydrolysate powder (GBPHP) was found with all $G{\sim}G5$ sugars by showing the highest amount of 1,800 mg% At the Goami by-product powder (GBPP), $G{\sim}G2$ sugars were detected with about 66 mg% and malto-oligosaccharides were not detected at the Goami flour (GF). Based upon the results, the functionality of Goami by-product hydrolysate powder (GBPHP) was found to be enforced compared to Goami flour (GF) and Goami by-product powder (GBPP), which allow us to expect it to be used as the various rice processing food source.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.563-567
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• 2004

Nutritional components, such as approximate compositions, and amino acid, mineral, vitamin, sugar, and fatty acid contents, of artificially cultivated Pleurotus ferulea were analyzed. Contents of carbohydrates, crude lipids, dietary fibers, crude proteins, total amino acids, particularly essential amino acids, minerals, water-insoluble and-soluble vitamins, glucose, and unsaturated fatty acids such as linoleic acid of P. ferulea were higher than those of P. ostreatus and P. eryngii. Results indicate P. ferulea has abundant essential nutrients and thus is good source of functional healthy food.

• Journal of Applied Biological Chemistry
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• v.53 no.2
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• pp.116-119
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• 2010

A Maengjong-juk (Phyllostachys pubescence) leaves tea was prepared by using a series of drying/roasting and rolling processes. The produced tea contained abundant dietary fibers (60.42%), $\beta$-carotenes (7.9 mg RE%), and calcium (437.1 mg%). Also the polyphenol content ($155.33\;{\mu}g/g$-tea) and DPPH free radical scavenging activity ($IC_{50}=212\;{\mu}g/mL$) of Maengjong-juk leaves tea were greatly higher than those of simply dried leaves. These results imply that the tea preparation is effective to utilize the useful components of Maengjong-juk leaves.

• Mycobiology
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• v.36 no.4
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• pp.228-232
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• 2008

Mushroom cultivation has been started recently in Bangladesh. Awareness of the nutritional and medicinal importance of mushrooms is not extensive. In this study, the nutritional values of dietary mushrooms- Pleurotus ostreatus, Pleurotus sajorcaju, Pleurotus florida and Calocybe indica that are very popular among the cultivated mushrooms in Bangladesh have been determined. These mushrooms were rich in proteins ($20{\sim}25%$) and fibers ($13{\sim}24%$ in dry samples) and contained a lower amount of lipid (4 to 5%). The carbohydrate contents ranged from 37 to 48% (on the basis of dry weight). These were also rich in mineral contents (total ash content is $8{\sim}13%$). The pileus and gills were protein and lipid rich and stripe was carbohydrate and fiber-rich. The moisture content of mushrooms ranged from 86 to 87.5%. Data of this study suggest that mushrooms are rich in nutritional value.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.813-817
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• 2005

We investigated the effect of a viscous substance from chongkukjang (chongkukjang mucilage) on immunohistochemical reactions in rat gastrointestinal (GI) tracts, Rats fed a steady diet of chongkukjang mucilage showed an increase in the immunoreactive densities of gastrin and serotonin in the pyloric region of their stomachs and duodenal villi, The number of gastrin and serotonin immunoreactive cells was significantly higher in the experimental group than in the control group. Feeding on dietary chongkukjang mucilage increased the immunohistochemical densities of $CD4^+$ and $CD8^+$ lymphocytes in the mucosa and submucosa of the rats' gastroduodenal region. The universal nitric oxide synthase (uNOS)-immunoreactive neurons and nerve fibers were strongly stained in the vascular walls of the submucosa and myenteric plexus in rats fed the test diet. The results indicate that the intake of chongkukjang mucilage could increase mucosal immune activity, gastrointestinal motility, and blood circulation in the GI tract.